Perfetti Van Melle

Perfetti Van Melle is a privately held Italian global manufacturer of confectionery

and gum. It was formed in 2001 with the acquisition of Van Melle of Netherlands by
the Perfetti group of Italy. Its corporate headquarters is in Lainate (Milan), Italy.
Perfetti Van Melle is the third largest confectionery manufacturer in the world after
Mondelz International and Mars, Incorporated. It employs 17,000 people via 30
subsidiary companies and distributes its products in over 159 countries. Their US
headquarters is located in Erlanger, a Kentucky suburb of Cincinnati.

Perfetti Van Melle

Type

Naamloze vennootschap

Industry

Confectionery

Predecessors

Perfetti SpA (1946-2001)

Van Melle NV (1840-2001)

Founded

2001

Founder

Ambrogio and Edigio Perfetti

Headquarters

Lainate, Italy

Area served

Worldwide

Key people

Sameer Suneja, Global CEO[1] Augusto

Perfetti andGiorgio Perfetti (co-owners)

Products

Confectionery

Revenue

2.40 billion

Number of

17000

employees

Manufacturing
The Manufacturing processes of Perfetti Van Melle India Private Limited are carried
out in the three manufacturing locations (Manesar, Chennai, and Rudrapur Plant)
with specific product ranges.The manufacturing activities are carried out under
controlled conditions: The product characteristics, specifications of material at
various stages and acceptance criteria are unambiguously defined, documented
and suitably compiled.
The critical activities bearing significant role in the output quality are executed
following well-defined Work Instructions.
Suitable and necessary automated or semi-automated machinery & facilities are
utilized.
Pre-defined sampling and test / inspection norms and schemes along with specific
devices for monitoring / measurement are carried out.
Product Release is done on the basis of in-process checks, norms and controls. The
quality of output is controlled by suitable batch making, in-process sample testing,
process monitoring etc. take care of the necessary output quality.

People
Our people are our most precious resource.

As a responsible player in the industry, it goes without saying that we apply the highest
standards to managing our most precious resource: the some 18,000 dedicated people
who make up Perfetti Van Melle.

Working environment

Our first priority is to provide our employees with a safe and healthy working
environment. Our ambition is to be fully compliant with local and international legislation
and industry standards.
Whats more, we want to give our employees meaningful jobs in which they can
contribute, grow and develop to the full, all in an inspiring environment where ambition,
performance, support, trust and collaboration reign supreme.
Along with our performance management and remuneration policies and processes, we
strongly support teamwork as a way of reaching and delivering an inspiring and
ambitious set of common goals. We recognise and reward competencies and
performance.

Opportunities

We provide plenty of opportunities for our employees to develop their competencies and
careers by giving them constructive feedback and coaching, involving them in projects
and by offering specific development programmes.

Diversity

Last but not least, we offer our employees a truly diverse and inclusive working
environment. At all our companies, we value diversity and do not tolerate discrimination,
unfair or unequal treatment in any way, shape or form.

Community
We support the communities in which we operate.

We have an obligation to the communities in which we operate: we use their facilities

and share their services.

We also believe that sharing our skills, energy and resources with those who are in
need or are less fortunate is beneficial for us as well.
Our community engagement programmes vary from country to country, to reflect local
needs.

Supporting differently abled children

We provide meals one day a week at the Good Life Centre, an orphanage for differently
abled children.

Local community development

We support village schools and Primary Health Centres

through a range of activities including planting saplings, decorating school premises
annually and conducting environmental awareness programmes and medical camps.

Support for Tsunami relief

Working with an NGO, World Vision, we supported

Tsunami relief activities in Pannaiyur Kuppam village. We provided 17 sewing machines
and five motor boats with nylon nets, and also renovated classrooms and supplied
utensils for the local schools midday meal programme.

Environment
We are working towards long-term sustainability:
we will operate safely and responsibly and aim to
minimise our impact on the environment.

Everyone at Perfetti Van Melle understands that sustainability is both an individual and
collective responsibility.
All our operating companies have set targets and have developed programmes and
activities to make progress in environmental care. Some of our companies already
produce a Corporate Responsibility report highlighting results and goals for the future,
others will follow soon.
We are mainly focused on:

Reducing the energy, gas and water we use in our manufacturing processes

Reducing waste from manufacturing some of our units have embraced the
challenging goal of Zero Waste to Landfill

Adopting renewable energy sources when possible

Reducing packaging material

Obtaining ISO 14001 certification to set up an environmental management
system in our units
Reducing our C02 footprint

Packaging & supply

chain
Were committed to reducing the environmental
impact of our packaging and distribution
operations.

Product packaging
We are committed to reducing the weight of the packaging we use. We do this by using
lightweighting materials, eliminating unnecessary packaging and looking for alternative
materials that have less environmental impact or that are recyclable.
These initiatives are in place in most of our manufacturing sites.

Distribution
We aim to manufacture our products close to our sales markets whenever possible. Our
objective is to minimise imports and exports, reducing the environmental impact and
waste of energy involved in transporting goods.
Whenever possible, we also make significant use of combined road/rail transport, both
for imports and for domestic distribution. For exporting to distant markets we prefer to
use shipping rather than air freight, thus helping to reduce greenhouse gas emissions.

Supplier relationships

When we select suppliers we take into consideration their commitment to environmental

and social responsibility.
We send all our suppliers a copy of our Code of Conduct, in particular to those from
Countries at risk, asking them to comply with its provisions (for example, guaranteed
basic rights for workers, equal treatment, prohibition of child labour).
Whenever possible we cooperate with our suppliers on joint environmental initiatives.
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Lightening the load

During 2013-14, in Italy weve reduced the weight of our

plastic 150 ml chewing gum bottles by about 23%, from 26g to 20g. The bottles are
made of PE polyethylene and are 100% recyclable.
Weve also succeeded in reducing the weight of the recyclable polypropylene film
wrapping for our chewing gum and candy packs. Its thickness has decreased from 30 to
25 m, corresponding to a 16% total weight reduction (8 tons a year). The polyethylene
content in the packaging has also been reduced, by 40% (equivalent to 55 tons a year).

Cutting back on tin

In Turkey we pack approximately 100 million metal tins every year with products for the
European, Asian and American markets.
Working in partnership with our tinplate supplier, we have been able to reduce the
thickness of the metal sheet from 23 to 21 micron, leading to a 10% (170 tons) reduction
in our annual metal consumption.

Quality & food safety

Were committed to meeting the highest standards
of quality and food safety.

A primary goal of our corporate responsibility is to ensure that our consumers are
provided with flawless, high-quality and safe products. Perfetti Van Melle has a

reputation for consistently high-quality manufacturing, in compliance with all defined

safety and regulatory standards.
Our manufacturing units have adopted a quality management system, and we strictly
follow product quality and safety results.
We believe in global standards and use the same high standards wherever we operate,
even if less-stringent local regulations exist.
Most of our manufacturing units have already achieved the ISO 9001, ISO 2200,
HACCP, BRC Food, GMP Food, FSSC and IFS certificates. These certifications attest to
our constant improvement attitude and our strong commitment to maintaining high
quality levels in our manufacturing, research and development, and sales operations.
Some of our plants have also obtained Halal and/or Kosher certification, to meet Islamic
and/or Jewish dietary requirements.
We are very focused on food safety and are strongly engaged in keeping pace with
scientific and technological developments that affect the raw materials and ingredients
we use in our products.
Not only do we also adopt the most stringent food regulations but, whenever possible,
we replace artificial colourings and flavourings with natural equivalents, as in our
Fruittella range. We also use GMO-free ingredients (except in our American factories)
and provide allergen information on our labelling (for example, if they are a source of
gluten) to make it easier for people with food allergies to identify ingredients they need
to avoid.

Nutrition

Were committed to good nutrition, high-quality,

safe ingredients and a healthy lifestyle.

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Ingredients
We aim to provide full nutritional information and calorie
labelling for our products wherever possible. This goal takes
into account that some of our products come in very small
packaging with little space for long statements.

Nutritional information is shown in percentages which relate to Reference Intakes

(previously known as Guideline Daily Amounts). These are based on the requirements
for an adult with no special dietary needs and an assumed energy intake of 2000 kcal.

Colouring

Some of our products do not contain colouring.

In coloured products we mostly use natural colouring to give our chewing gums and
candies a colour that complements or accents their flavour.
Natural colours are classified by the Federal Drug Administration in the USA as "exempt
from certification" colours. They come from a variety of sources, including seeds, roots,
vegetables and fruits.
Sometimes, we do use synthetic colours. Food colours are one of the most highly
regulated ingredients in our product recipes; we ensure compliance with regulations and
colour purity specifications in all the regions in which we operate.

Flavours

Our chewing gums and candies come in a variety of

juicy, fresh, sweet or spicy flavours.
The vast majority of our flavours are from natural sources. They either occur naturally in
nature or reproduce flavours that are present in nature. For example, some of our mint
flavours (spearmint and peppermint) include oils distilled from mint leaves.

We are committed to increasing the number of products we offer that are formulated
with natural flavours. Fruittella candies are a good example of a product line that only
uses natural flavours.

Gum base

Gum base is an inert and insoluble non-nutritive ingredient which is

used to support the edible and soluble parts of chewing gum (sugar, glucose, polyols
and flavours). In other words, its the chewy bit of the gum that binds together all the
other ingredients and gives chewing gum its soft texture.
In the past, gum base came from natural resins. Today, gum base products are made
from synthetic resins and elastomers that provide a longer lasting flavour and improve
elasticity and texture. To find out more about gum base, visit our
website: www.gumbase.com

Polyols
Polyols (sorbitol, maltitol, xylitol, mannitol and isomalt) are sugar alcohols and replace
sugar as a bulking agent in our sugar-free chewing gum and candies.
Polyols are non cariogenic: this means that most of the microorganisms that are
naturally present in the mouth do not feed on them when we eat, so preventing the
formation of acids that could dissolve tooth enamel.
The EFSA (European Food Safety Agency) has recognised that the consumption of
foods and drinks containing polyols instead of sugar contributes to maintaining tooth
mineralisation . The FDA (USA Federal Drug Administration) states that frequently
eating food high in sugar and starch between meals can encourage tooth decay. Sugar
alcohols may reduce the risk of tooth decay.
1

Excessive consumption of polyols can have a laxative effect. Where products contain
more than 10% added polyols you will find the advisory statement "excessive
consumption may produce laxative effects".

Softeners
Softeners keep chewing gum soft and flexible. We use glycerine, a neutral thick liquid
that retains water in the gum, preventing it from drying out. Vegetable oil products are
also used as softeners.

Sugar
In our sugar-based chewing gums and candies, pure sugar (sucrose) and glucose syrup
are the key ingredients that sweeten the products. In addition to its sweetening
properties, sugar also acts as a bulking agent, giving texture and body to the product.

Sweeteners

We add intensive sweeteners to our sugar-free products

in small quantities to increase their sweetness and ensure long lasting flavour.
Acesulfame K, aspartame and sucralose are the most common sweeteners that we use
in our sugar-free products. The safety of these substances has been guaranteed by all
of the most important food authorities across the world.
1.

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of
health claims related to the sugar replacers xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, D-tagatose,
isomaltulose, sucralose and polydextrose and maintenance of tooth mineralisation by decreasing tooth
demineralisation (ID 463, 464, 563, 618, 647, 1182, 1591, 2907, 2921, 4300), and reduction of post-prandial
glycaemic responses (ID 617, 619, 669, 1590, 1762, 2903, 2908, 2920) pursuant to Article 13(1) of Regulation (EC)
No 1924/2006. EFSA Journal 2011;9(4):2076. [25 pp.]. doi:10.2903/j.efsa.2011.2076.

2.

FDA, 21 CFR Ch. I (4110 Edition) 101.80 Health claims: dietary non-cariogenic carbohydrate
sweeteners and dental caries.

Oral health and diet

Chewing gum can help oral health and diet.

Frequent consumption of sugary foods and drinks is the major cause of tooth decay.
Eating and drinking between meals can also affect oral health if you do not brush your
teeth afterwards.
Good oral hygiene habits are also essential to keep teeth healthy:

Regular dental check-ups to monitor dental health

Brushing teeth after every meal

Using dental floss and/or an interdental brush to better remove plaque and food debris
from in between the teeth

Chewing gum not only tastes great, feels good and freshens your breath, it can also
deliver proven and important benefits for dental health.
Some of our products have been endorsed for their dental care benefits by the following
dental associations:

Healthier teeth
Sugar-free chewing gum has a valuable part to play in oral hygiene, especially after a
meal or an on the go snack when you are not able to brush your teeth immediately
afterwards.
Chewing gum stimulates the production of saliva, which helps to neutralise acids from
foods that may contribute to tooth decay. Chewing sugar-free gum has been shown to
stimulate the production of saliva by up to ten times the normal un-stimulated rate .
Health and food safety authorities state that chewing sugar-free gum after eating or
drinking helps neutralise plaque acids and restore correct acidity levels in the mouth .
1

Sugar-free chewing gum also helps maintain dental mineralisation, preserving the
integrity of enamel which is essential for healthy teeth. Stimulated saliva can actually
help to repair early dental lesions by remineralising the tooths surface.
To obtain these beneficial effects, gum must be chewed at least three times a day for 20
minutes.
Some sugar-free chewing gums contain xylitol, a sweetener derived from birch bark.
Xylitol has the same sweetening effect as sugar, but its calorie content is 40% lower.
Many international studies confirm the positive effect of xylitol on oral health: as it is a
non-cariogenic substance it does not encourage tooth decay because it does not lower
plaque pH to the level associated with enamel demineralisation.

Whiter teeth
A sparkling smile helps us to communicate and socialise with others. Scientifically
proven ingredients like tripolyphosphates and baking soda in some chewing gums
contribute to maintaining the natural whiteness of teeth, helping to protect against the
formation of stains caused by smoke or drinks like coffee, tea and wine.

A moist mouth
By increasing saliva production, chewing gum reduces mouth dryness and maintains
the appropriate level of moisture in the oral cavity.

A healthy diet

Chewing gum provides sweetness, freshness and taste but has little
or no fat and does not contain salt.
A piece of sugar-free gum contains, on average, approximately 2 calories. This makes it
an enjoyable snack as part of a healthy diet, as it does not contribute significantly to
overall daily calorie intake.
In addition, where permitted by national laws and regulations, chewing gum is a useful
way to deliver some nutrients. It can easily be administered to children and adults,
comes in a variety of flavours and types and can target particular nutritional needs on a
local or national basis. For example, chewing gum can supplement calcium and fluoride
in the diet, helping to improve dental health, or provide vitamin C which helps the
immune system to function properly.

Calorie Intake
We are committed to improving our existing products and future
innovations in line with major public health challenges.
A healthy lifestyle requires a balanced diet and an appropriate calorie intake. Sugar
plays an important role in contributing to the required energy intake, which is necessary
for our bodies to work properly. It is important to get the balance right to ensure we have
enough energy for our activities and are not over-storing sugar supplies. Indeed, high
sugar intake and obesity have been linked to diseases such as diabetes and heart
disease.
The World Health Organisation has published a new guideline that confirms that added
sugars should make up less than 10% of total energy intake per day (50g). The
guideline suggests that sugar intake should be reduced to below 5% of the daily total

energy intake as a conditional recommendation. Five per cent of total energy intake is
equivalent to around 25 grams (around 6 teaspoons) of sugar per day.

Sugar content in PVM candies and chewing gums

A single piece of our sugar based candies and chewing gums adds a very limited
calorie intake to our diet.
Most candies have a light weight per piece: for example, a single Mentos candy weighs
approximately 3g and delivers 1.9g sugar, equal to 7.6 kcal, accounting only for 0.4%
of a 2000 kcal daily energy intake.
In order to help consumers reduce their calorie intake, we have introduced smaller
packaging and increased the offer of single-portion packs.
Our Research and Development staff is also working on new formulations with less
sugar content than the original candies.

Sugar-free candies and chewing gums

We offer a wide range of sugar-free products that not only taste

great but have no sugar and fewer calories than sugar-based products . These Sugar
free chewing gums and candies contain sugar alcohols (like maltitol, sorbitol and
isomalt) instead of sugar; these sweeteners contain 40% less calories than sugar.
This means that we can satisfy our desire for sweet things without having to worry about
the calories.

Scientific information
We support scientific research on confectionery in direct
cooperation with key universities, scientific boards and
institutes.
The intention of this section is in no way, shape or form to advertise any product. We
simply intend to provide a quick overview of some of the most important topics in
chewing gum research. For further reference, please see the links to a choice of key
papers.

Oral care with sugar-free confectionery

After the consumption of sugar, acids produced by plaque bacteria attack tooth enamel
thereby compromising dental health. Sugar-free confectionery products, developed in
the late twentieth century, aimed to eliminate the drawbacks of sugar and promote oral
health, while keeping all the fun and taste of traditional confectionery.
Today, in sugar-free confectionery polyols are replacing sugar since, unlike sugar, they
are not fermentable by oral bacteria and do not favour plaque acidification. This property
was confirmed using telemetry, a technique that monitors the change of plaque pH
during and after food consumption . Telemetry is the most appropriate technique to
assess products as safe for teeth and eligible to bear the happy teeth logo of the
Tooth-friendly International.
1

Chewing sugar-free gum stimulates the production of saliva which helps neutralize pH
and re-mineralize tooth enamel, thus reducing the risk of new caries
2

1) Imfeld T. Interdental plaque-pH-telemetry. IRL Press ltd 1982;Surface and Colloid

Phenomena in the Oral Cavity: Methodological Aspects. Proceedings of a workshop on
saliva-dental plaque and enamel surface interactions.(R.M. Frank and S.A. Leach eds.).
2) Dawes C, Dong C. The flow rate and electrolyte composition of whole saliva elicited
by the use of sucrose-containing and sugar-free chewing-gums. Arch Oral Biol
1995;40(8):699-705.

3) Deshpande A, Jadad AR. The impact of polyol-containing chewing gums on dental

caries: a systematic review of original randomized controlled trials and observational
studies. J Am Dent Assoc 2008;139(12):1602-14.
Particularly interesting is the effect of xylitol, a polyol that is able to hamper the growth of
Streptococcus mutans (an oral bacteria specifically associated with caries). It also
favours enamel re-mineralisation when combined with calcium . Proof exists that
chewing gum containing xylitol reduces plaque as well as plaques capacity to generate
acid , thus decreasing the number of new caries (PVM sponsored research).
4-5

4)Milgrom P, Ly KA, Roberts MC, Rothen M, Mueller G, Yamaguchi DK. Mutans

streptococci dose response to xylitol chewing gum. J Dent Res 2006;85(2):177-81.
5) Ly KA, Milgrom P, Roberts MC, Yamaguchi DK, Rothen M, Mueller G. Linear
response of mutans streptococci to increasing frequency of xylitol chewing gum use: a
randomized controlled trial [ISRCTN43479664]. BMC Oral Health 2006;6:6.
6) Makinen KK. Sugar alcohols, caries incidence, and remineralization of caries lesions:
a literature review. Int J Dent 2010;2010:981072.
7)Wang YB, Chuang CY, Liao JF. Effects of xylitol in chewing gum on dental plaque and
Streptococcus mutans J. Food Drug Anal. 2006;14(1):84-88.
8)Campus G, Cagetti MG, Sacco G, Solinas G, Mastroberardino S, Lingstrom P. Six
months of daily high-dose xylitol in high-risk schoolchildren: a randomized clinical trial
on plaque pH and salivary mutans streptococci. Caries Res 2009;43(6):455-61.
9)Campus G, Cagetti M, Sale S, Petruzzi M, Solinas G, Strohmenger L, et al. Six
months of high-dose xylitol in high-risk caries subjectsa 2-year randomised, clinical
trial. Clinical Oral Investigations 2012:1-7.

Fresh breath
Chewing gum can help maintain fresh breath. Fresh breath is among the main drivers
for consuming mint-flavoured chewing gum. In standard mint gum, menthol delivers a
sensation of freshness and increased air flow, while its flavour perfumes the breath. The
cooling sensation comes from the interaction of menthol with cold receptors in the oral
and nasal mucosa: this means that the mouth feels cooler, even though the
temperature is not really changing.
10-

11

12

In addition, chewing gum can deliver functional ingredients targeting bad smelling
compounds such as volatile sulphur compounds (VSC) naturally produced by oral
bacteria. PVM-sponsored research demonstrates that the breath of volunteers chewing
a standard sugar-free gum has lower volatile sulphur compounds immediately after
chewing (VSC, bad smelling molecules). Saliva stimulation is the probable cause of this
effect. In the same test, when magnolia bark extract and zinc acetate are added to
chewing gum, a more intense effect is obtained, lasting up to one hour after chewing . In
this test gum is used to deliver specific functional ingredients, in fact zinc may directly
bind to VSC, while magnolia bark extract may interact with bacteria responsible for VSC
production.
13

10)Schfer K, Braun H, Isenberg C. Effect of menthol on cold receptor activity. Analysis

of receptor processes. The Journal of general physiology 1986;88(6):757-76.
11) Swandulla D, Schfer K, Lux H. Calcium channel current inactivation is selectively
modulated by menthol. Neuroscience letters 1986;68(1):23-28.
12) Eccles R. Menthol: effects on nasal sensation of airflow and the drive to breathe.
Curr Allergy Asthma Rep 2003;3(3):210-4.
13) P. F. Porciani, Grandini S. The effect of zinc acetate and magnolia bark extract
added to chewing gum on volatile sulfur-containing compounds in the oral cavity. J Clin
Dent 2012;23(3):76-79.

White teeth
In modern developed societies, having white teeth is of primary social importance.
Dental stains can become a significant cosmetic problem for many people. Chewing
sugar free gums can be beneficial in preventing chlorhexidine-induced stains . In a
recent clinical trial, chewing gum containing tripolyphosphates reduced tooth stain
better than a placebo sugar-free gum (PVM sponsored research). Tripolyphosphate, in
fact, can bind to teeth enamel and desorb proteins and stain deposits .
14

15

16

14)Yankell SL, Emling RC. Efficacy of chewing gum in preventing extrinsic tooth
staining. J Clin Dent 1997;8(6):169-72.
15) Porciani PF, Perra C, Grandini S. Effect on dental stain occurrence by chewing gum
containing sodium tripolyphosphate--a double-blind six-week trial. J Clin Dent
2010;21(1):4-7.

16) Shellis RP, Addy M, Rees GD. In vitro studies on the effect of sodium
tripolyphosphate on the interactions of stain and salivary protein with hydroxyapatite. J
Dent 2005.

Psychological benefits
There are frequent reports on the positive effect of chewing gum in coping with stressful
situations or in keeping focus and concentration. From a scientific standpoint, the
absolute pioneer in this field was Hollingworth (1939) , but most papers in this field saw
publication during the last decade. For a review see Allen & Smith (2011) . A consistent
number of papers have been published afterwards .
17

18

19-20

17) Hollingworth HL. Chewing as a technique of relaxation. Science 1939;90(2339):3857.

18) A. P. Allen, Smith AP. A Review of the Evidence that Chewing Gum Affects Stress,
Alertness and Cognition. Journal of Behavioral and Neuroscience Research
2011;9(1):7-23.
19) Erbay FM, Aydin N, Sati-Kirkan T. Chewing gum may be an effective complementary
therapy in patients with mild to moderate depression. Appetite 2013.
20) Hirano Y, Obata T, Takahashi H, Tachibana A, Kuroiwa D, Takahashi T, et al. Effects
of chewing on cognitive processing speed. Brain and Cognition 2013(0).

Other
Investigation on the effect of chewing gum in other conditions and research fields such
as in post-operative ileus , masticatory performance or brain behaviour is also
noteworthy.
21-22

23

24-25

21) Alfonsi P, Slim K, Chauvin M, Mariani P, Faucheron JL, Fletcher D. French

guidelines for enhanced recovery after elective colorectal surgery. J Visc Surg
2014;151(1):65-79.
22) Zhu YP, Wang WJ, Zhang SL, Dai B, Ye DW. Effects of gum chewing on
postoperative bowel motility after caesarean section: a meta-analysis of randomised
controlled trials. BJOG 2014.

23) Hama Y, Kanazawa M, Minakuchi S, Uchida T, Sasaki Y. Properties of a colorchangeable chewing gum used to evaluate masticatory performance. J Prosthodont Res
2014.
24)Bracco P, Anastasi G, Piancino MG, Frongia G, Milardi D, Favaloro A, et al.
Hemispheric prevalence during chewing in normal right-handed and left-handed
subjects: a functional magnetic resonance imaging preliminary study. CRANIO
2010;28(2):114-21.
25) G. Anastasi PB, M.G. Piancino, G. Isola, G. Vaccarino, G. Santoro, A. Favaloro, C.
Milazzo, D. Buda. fMRI study in human brain during chewing. It. J. An. Embr.
2013;118(2 (S)):12.